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Vegetarian Cold Potato Salad

A creamy potato salad with a rainbow assortment of veggies and an old fashioned flavor of dill and chives, A summertime staple!

Ingredients

Yukon gold potato

3 Medium (about 1 pound)

Red potato

3 Medium (about 1 pound)

Sour cream

4 Tablespoon (your can use a low-fat or a vegan type if you like)

Eggless mayonnaise

8 Tablespoon (homemade or store bought)

Creamy mustard

1 Tablespoon

Sweet pickle relish

3 Tablespoon

Celery stalks

8 Tablespoon, diced (about 2 stalks, 1/2 cup)

Carrot

1 Small, shredded (about 1/2 cup)

Chives/Green onion

8 Tablespoon, chopped (about 1/2 cup)

Red bell pepper

1 Large, diced (about 1/2 cup)

Corn

8 Tablespoon (about 1/2 cup)

Black olives

8 Tablespoon, sliced (about 1/2 cup)

Fresh dill

1 Tablespoon, snipped

Kosher salt

1 Teaspoon (or to taste)

Cracked black pepper

1 Teaspoon (or to taste)

Directions

MAKING
1. Wash potatoes, unpeeled and boil for 20 minutes or until fork tender and the skins begin to split.
2. Drain and set potatoes aside to cool.
3. In a large bowl add the sour cream, eggless mayonnaise, mustard, dill, chives/green onions, pickle relish and mix
4. Add the veggies to the bowl and mix.

FINALIZING
5. When the potatoes have cooled cut them into small cubes.
6. Add salt and pepper to taste.
7. Add the potatoes to the bowl with the cream and veggies and mix well.

SERVING
8. Allow the potato salad to chill before serving in a lettuce lined salad bowl if you please.